✅ Ingredients
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2 boneless, skinless chicken breasts, cut into bite-sized pieces
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1 cup fresh pineapple chunks
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¼ cup teriyaki sauce (store-bought or homemade)
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1 tablespoon olive oil
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1 red bell pepper, sliced
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1 carrot, thinly sliced
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1 zucchini, sliced
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2 green onions, chopped
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Salt and pepper, to taste
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Aluminum foil, for wrapping
👩🍳 Instructions
1️⃣ Preheat
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Oven: Preheat to 400°F (200°C).
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Grill: Preheat to medium-high heat (about 400°F).
2️⃣ Prep the Foil Packets
Cut 4 large sheets of aluminum foil (about 12×12 inches each).
Lightly spray with cooking spray or brush with olive oil.
3️⃣ Assemble
Divide the chicken pieces evenly among the foil sheets.
Top each with pineapple chunks, bell pepper, carrot, and zucchini.
Sprinkle salt and pepper to taste.
Drizzle each with 1 tablespoon teriyaki sauce and a little olive oil.
4️⃣ Seal the Packets
Fold the sides of the foil up and over the food, then fold the edges to seal tightly, creating a packet.
Make sure they’re well-sealed to keep in the steam.
5️⃣ Cook
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Oven method: Place packets on a baking sheet and bake for 25–30 minutes, until the chicken is fully cooked (165°F internal temperature).
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Grill method: Place packets on the grill and cook for 15–20 minutes, flipping halfway through.
6️⃣ Serve
Carefully open the packets (watch the hot steam!).
Garnish with chopped green onions and a drizzle of extra teriyaki sauce if desired.
🍚 Serving Ideas
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Serve with steamed rice, cauliflower rice, or noodles.
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Sprinkle with sesame seeds for an extra touch of flavor.
🧊 Storage
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Leftovers can be refrigerated for up to 3 days.
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Reheat in the microwave or oven until warm.
❤️ Why You’ll Love It
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No-mess cooking — everything cooks in one foil packet!
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Sweet, savory, and tangy flavors in perfect balance
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Great for meal prep, camping, or weeknight dinners